Good Lifestyle

This chicken recipe with an ultra-crisp oven begins and ends with a very special,Keto Breaded crust. We use almond flour, chopped almonds and a flaky spelled cereal to create a unique crunch combo that adheres beautifully with small pieces of chicken. Although many traditional crunch chicken recipes use corn flakes, spelled flakes are lower in carbohydrates and provide grilled and hazelnut flavor.

Serve these nuggets of a bite with a spicy chipotle appetizer for the convincing effect (and to get more fat).

Made 4 servings

Ingredients

For the popcorn chicken:
1 lb boneless chicken breasts without skin, cut into 1 1/2 inch cubes
1 teaspoon of chile powder
1 1/2 Cups Buttermilk
4 cupsArrowhead Mills Organic Equield Flakes Cereals
1/2 cupBob Red Mill Almond Flour
1/2 cup of almond ribbons
Selected Foods Olive Oil Spray
Black pepper freshly ground
Salt

For the Aioli Chipotle:
1/2 mug of mayonnaise
1/2 lemon juice
1 teaspoon of tomato pulp
1/8 c. Salt
1/8 c. Garlic powder tea
1/4 c. Chipotle powder tea

How to do it

1. Preheat the oven to 425 ° F. Place a wire cooling rack on a pastry plate.
2. Season with chicken with chili powder and place in a large bowl. Pour the buttermilk on the chicken, cover the bowl and marinate in the refrigerator for 2 hours.
3. To prepare the bathing, combine the spelled cereal, almond flour and almonds in a culinary robot. Pulse until you get a coarse meal with larger cereal flakes. Place in a bowl.
4. Remove the chicken from the marinade and press each room in the panning of all sides. Place the rack and spray with oil.
5. Cook for 15 minutes until the chicken is golden brown and reaches an internal temperature of 165 ° F. Remove the oven and season the chicken with salt and pepper while it is still hot.
6. Do the Aoli, in a medium bowl, combine mayonnaise, lemon juice, tomato paste, salt, garlic powder and paprika. Stir to combine.

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